Stuffed pepper soup is flavorful entree that can be made on the stove top or by use of a crockpot that makes for an easy hearty meal that everyone will enjoy!
Ingredients:
1 medium onion diced
2 cloves garlic
1 1/2 pounds of lean ground beef
1/2 pound of sausage
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1 28 ounce can diced tomatoes undrained
1 15 ounce can of tomato sauce
2 beef bullion cubes
2 cups water
3 bell peppers diced – 2 green and 1 yellow
1 cup uncooked long grain wild rice, rinse
before putting this in the last 1 1/2 hours
for crockpot or 1/2 hour for stove top.
Note: If you need to watch your sodium intake, look for the low sodium cans of tomatoes and bullion. This picture was taken before rice was added.
Use a large stock pot for stove top cooking, or a saucepan for the crockpot. Brown the ground beef and sausage, drain any fat. Add the onion and garlic and cook until onions are translucent. Place in crock pot bowl if making it before you head out the door for the day or just finish it up on the stove top, your choice on how you want to prepare it.
Add the rest of the ingredients, except the rice, stirring to combine. Cook on low in the crock pot for four to six hours, stirring in the rice and turn up to medium heat for one hour before serving. Cook on stove top for an hour over medium heat, add rice and serve when done. Enjoy!
